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Cozy Creamy Delicata Squash Soup with Crispy Sage: Easy Fall Recipe

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This velvety delicata squash soup is roasted to perfection, blended with coconut milk for creaminess, and topped with crispy sage. It’s a cozy, dairy-free fall recipe that even squash skeptics will love.

Ingredients

Scale
  • 2 medium delicata squash (about 2 pounds total)
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 3 cups vegetable broth
  • 1/2 cup full-fat coconut milk
  • 1 tablespoon maple syrup
  • 15–20 fresh sage leaves
  • 2 tablespoons butter (or olive oil for dairy-free)
  • Flaky sea salt, for finishing

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper if desired.
  2. Cut each delicata squash in half lengthwise. Scoop out the seeds and stringy bits. Slice the halves into half-moons about 1/2-inch thick.
  3. Toss the squash slices, chopped onion, and smashed garlic cloves on the baking sheet with olive oil, salt, and pepper. Spread in a single layer. Roast for 25-30 minutes, flipping halfway through, until tender and edges are browned.
  4. While the squash roasts, make the crispy sage: Heat butter (or olive oil) in a small skillet over medium heat. Add sage leaves in a single layer and cook for 30-60 seconds per side until crispy. Transfer to a paper towel-lined plate and sprinkle with flaky salt.
  5. When the squash is done, transfer everything from the baking sheet to a large pot. Add vegetable broth and bring to a simmer over medium-high heat. Let bubble gently for about 5 minutes.
  6. Remove the pot from heat. Use an immersion blender to blend until completely smooth (or blend in batches in a regular blender, letting soup cool for 5 minutes first).
  7. Stir in coconut milk and maple syrup. Taste and adjust seasoning with additional salt and pepper if needed.
  8. Ladle soup into bowls and top each with crispy sage leaves. Optionally drizzle with extra coconut milk or olive oil.

Notes

Don’t skip roasting the squash—it concentrates flavor. Watch the sage carefully as it can burn quickly. The soup tastes even better the next day. For a thicker soup, simmer uncovered after blending; for thinner, add more broth. Freezes well for up to 3 months (make fresh sage when serving).

Nutrition

Keywords: delicata squash soup, creamy squash soup, fall soup, vegan soup, dairy-free soup, crispy sage, easy fall recipe

Find it online: https://daintydine.com/cozy-creamy-delicata-squash-soup-with-crispy-sage-easy-fall-recipe/